Frutas y Verduras Frescas - Pre-cortado, Postcosecha, Inocuidad

Natural Antimicrobial Agents of Cinnamon (Cinnamomum zeylanicum L and C. cassia) and Vanilla (Vanilla planifola, V.pompona, and V. tahitensis) for Extending the Shelf-life of Fresh-Cut Fruits

Currently there is an increasing demand for fresh-cut fruits due to their convenience and health benefits. However, the different food borne disease outbreaks associated with fresh produce has challenged the fresh-cut fruit industry. Owing to the increasing consumers’ concern about chemical...
Bizuayehu Mengstie Muche
H. P. Vasantha Rupasinghe
Ethiopian Journal of Applied Sciences and Technology

Low oxygen pre-storage treatment is effective in reducing chilling injuries of deciduous fruit

  Apple and pear fruits stored at low temperatures may suffer from chilling injury symptoms, caused by oxidative stress. Application of a low-oxygen (LO2) atmosphere (0.5%) for 10 d at 20°C or 500 ppb 1-methylcyclopropene (1-MCP) at 20°C for 24 h, prior to cold storage at 0°C, were...
Edna Pesis
Oleg Feygenberg
Revital Sabban-Amin
Susan E. Ebeler
Elizabeth J. Mitcham
Ruth Ben-Arie
International Journal Postharvest Technology and Innovation

Fisiología post cosecha de frutas

Compendio de características de calidad, condiciones de almacenamiento, sensibilidad al frío, maduración y desórdenes fisiológicos La agroindustria que surte a los consumidores con fruta fresca o procesada al mínimo emplea una serie de operaciones para...
Carlos Rolz
Universidad del Valle de Guatemala

Enhanced chilling tolerance in heat-treated mangosteen

Mangosteen is sensitive to low temperature and develops chilling injury (CI) when stored at temperature below 13oC. Postharvest heat treatment has been applied to alleviate CI in various fruits. In this research, induction of CI resistance in mangosteen affected by heat treatment was investigated...
S. Manurakchinakorn
P. Nuymak
M. Issarakraisila
International Food Research Journal

Heat Treatments Control Sprouting and Rooting of Garlic Cloves

  Hot water dips (45 - 60 ºC for 2.5 - 60 min) were evaluated as potential treatments to reduce sprout and root growth in peeled or unpeeled cloves in which sprouts had begun internal development but not yet emerged. Water dips at ≤ 50 ºC did not reduce sprout and adventitious...
Marita I. Cantwell
J. Kang, G. Hong
Postharvest Biology and Technology

Quality changes and respiration rates of fresh-cut sunchoke tubers (Helianthus tuberosus L.)

  Changes in quality attributes (discoloration, surface dehydration, translucency, color values, texture), respiration, phenolics and phenylalanine ammonia lyase (PAL) and polyphenol oxidase activities of sunchoke tuber slices were studied at 0, 5 and 10C. Cleanly cut smooth surfaces had less...
Qingguo Wang
Marita Cantwell
Journal of Food Processing and Preservation

Manejo poscosecha en el cultivo de piña (Ananas comosus L.)

La práctica fue llevada a cabo en la Corporación de Desarrollo Pinero de Costa Rica, PINDECO.S.A., que forma parte de la Corporación de Del Monte Tropical Fruit Company. Esta empresa fue creada en 1979 con el objetivo de producir piña fresca para los mercados...
Guillermo A. Jiménez Chacón
Escuela de Agricultura de la Región Tropical Húmeda (EARTH)

Cutting Blade Sharpness Affects Appearance and Other Quality Attributes of Fresh-cut Cantaloupe Melon

  Cantaloupe melon pieces (1.8 cm dia x 3.5 to 4.0 cm cylinders) were prepared using stainless steel borers with sharp or blunt blades, and stored for 12 d in air at 5 °C. Pieces prepared with the sharp borer maintained marketable visual quality for at least 6 d, while those prepared with...
S.I. Portela, and M.I. Cantwell
M.I. Cantwell
Food Chemistry and Toxicology

Postharvest management of New Zealand flower thrips (Thrips obscuratus) on apricots using ethyl formate or pyrethrum-based treatments

New Zealand flower thrips (NZFT, Thrips obscuratus (Crawford)) were exposed to a range of ethyl formate (EF) and pyrethrum-based postharvest treatments on apricots. Research showed that EF+CO2 or EF+N2 were effective treatments against NZFT and caused negligible damage to apricot fruit quality....
A. Chhagan
L.E. Jamieson
M.J. Griffin
N.E.M. Page-Weir
J. Poulton
F. Zulhendri
R. Feng
P.G. Connolly
V.A. Davis
S. Olsson
S.P. Redpath
A.M. Kean
A.B. Woolf
New Zealand Plant Protection

Postharvest Cooling and Handling of Peppers

The preferred temperature range for peppers is from 45 to 50 °F. Since pepper harvesting in North Carolina normally occurs during the hottest months of the year, it is not unusual for the pulp temperature of harvested peppers to be more than 90°F. If they are allowed to remain at high...
M. D. Boyette
L. G. Wilson
E. A. Estes
North Carolina State University